Gooseberry Patch

Slow Cooking...Super Fast?

On busy weeknights, it's always nice to come home to a slow-simmered meal ready to enjoy...it's why slow cookers are among our favorite kitchen time-savers!

In Super-Fast Slow Cooking, we took this make-ahead method and made it even simpler...each recipe in the cookbook has just 5 ingredients or LESS!

This latest Menu of the Week features six mix & match recipes that you can try with your family...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Recipe Collection for LOTS more from  Super-Fast Slow Cooking.

 

Click the links below to view recipes...click the book to learn even more about it!

Sunrise Hashbrowns

Pine Cones in Tomato Sauce

Easy Asian Chicken

Barbecue Molasses Beans

Apple Butter BBQ Spareribs

Chocolate Concoction

 

 

 

 

---

Menu of the Week Full of Bonuses!

 

We all have cookbooks in our collection that we rely on in a pinch...we've heard over and over that Ready, Set, Eat! is that cookbook for MANY of our fans!

Not only does it feature a delicious selection of quick & easy meals, plus slow-cooker AND one-dish recipes, it also has so many special features that we wrote a whole post about it...click here to read all about it. (We'll wait here.)

It works pretty hard for one little cookbook, right? It's one of our favorite cookbooks out of all 200+ titles and we can't wait to share a whole Menu of the Week with you! Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Recipe Collection for LOTS more from Ready, Set, Eat!

Click the links below to view the individual recipes!

Tex-Mex Stuffed Peppers 

Mexican Meat Mix 

Ham & Linguine Toss

Country Artichoke & Turkey Salad 

Savory Sausage Stroganoff

Potluck Poppy Seed Chicken

Chicken Alfredo Pizza
 
Here's an easy salad and dessert that pair perfectly with this pizza...all recipes in the "Beat the Clock" chapter come together in a flash and include a few super-simple ideas like these. Too easy to really be recipes, but they'll make you the hero, even when you're feeling uninspired!

Mamma Mia Salad:
Toss together one package salad greens, one chopped tomato, 1/2 chopped cucumber and a 4-ounce package of crumbled feta cheese. Add Italian salad dressing to taste; sprinkle with grated Parmesan cheese, if desired. Serves 6.

Berry Good Dessert:
In a large bowl, stir together one 32-ounce container vanilla yogurt, one cup granola, one cup raspberries and one sliced banana. Serves 6.

 

---

Want to learn more about Ready, Set, Eat! or
add it to your cookbook collection? Click below!

 

---

Love Recipes with 5 Ingredients or Less?

 

There are always times that we just have the essentials on hand and that's when our cookbook, 5 Ingredients or Less, comes in handy! It's a collection of our simplest and most delicious recipes and they're easy on your wallet too, since they have half the ingredients!

This week, we're sharing 6 recipes from this bestselling cookbook for our latest Menu of the Week and we hope you'll enjoy mixing & matching all week long.

Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from 5 Ingredients or Less!

 

Cheese Bread Bites
Thanks to Nola Laflin of Coral Springs, Florida, who shared this family-favorite recipe with us. She writes, "I like simple and easy make-ahead recipes. This is a favorite of my grandchildren and family. When they tell me when they’re flying into Florida, I start making and storing these right away!"

1 loaf French bread, crusts trimmed
1 c. butter
1/2 lb. sharp Cheddar cheese, cubed
2 3-oz. pkgs. cream cheese, softened
4 egg whites, stiffly beaten

Cube bread; set aside. Melt butter and cheeses in a double boiler over low heat, stirring often. Remove from heat; fold in egg whites. Dip bread cubes into cheese mixture; set on greased baking sheets. Place in freezer until frozen; remove from baking sheets and store in plastic zipping bags in the freezer. To serve, bake frozen bites at 400 degrees for 12 minutes on greased baking sheets. Serves 8 to 10.

 

Easy Gumbo Meatballs
Shared with us by Brenda Flowers of Olney, Illinois, this recipe is a potluck favorite...keep these warm in the slow cooker after baking!

2 lbs. ground beef
4 slices bread, crumbled
3/4 c. evaporated milk
10-3/4 oz. can chicken gumbo soup
10-1/2 oz. can French onion soup

Combine first 3 ingredients together; form into one-inch balls. Arrange in an ungreased 13"x9" baking pan; pour soups on top. Bake at 350 degrees for 1-1/2 hours. Serves 6.

 

Summertime Chicken
This dish is great in the summertime or anytime and you can enjoy it either hot or cold! Denise Guarni of Medford, New Jersey shared this recipe with us and says that she likes to take it along to picnics and potlucks...everyone loves it!

1-1/2 c. sourdough cheese croutons, crushed
1-1/2 c. honey mustard salad dressing, divided
4 boneless, skinless chicken breasts, sliced into strips
2 T. orange juice

Spread crushed croutons on wax paper; set aside. Spoon half the dressing into a shallow bowl; set aside. Dip chicken in dressing; coat in croutons. Arrange on an ungreased baking sheet; bake at 375 degrees for 20 to 25 minutes or until juices are clear when chicken is pierced with a fork. Combine remaining dressing and orange juice in a microwave-safe bowl; heat for 30 seconds on high. Stir and serve as a dipping sauce for the chicken strips. Serves 4.

 

Ham & Potato Pie
This hearty recipes was shared by Rachel Keller of Provo, Utah. She writes, "This is a favorite recipe my husband shared with me from his time living in Argentina."

2 9-inch pie crusts
3 potatoes, peeled and sliced
1/2 c. cooked ham, cubed
1/2 c. cheese, cubed
4 to 5 eggs, beaten

Arrange one pie crust in an ungreased 9" pie pan; set aside. Boil potatoes in water until tender; drain. Spread into pie crust; add ham and cheese. Pour eggs on top; cover with remaining crust. Pinch crusts together; vent top crust. Bake at 400 degrees for 45 to 50 minutes. Serves 8.

 

Spring Spinach Sauté
This delicious vegetarian dish was shared with us by Beth Childers of Urbana, Ohio...her family enjoys it alongside pork chops!

1 to 2 cloves garlic, minced
2 T. olive oil
1 bunch spinach leaves
1/2 c. feta cheese, crumbled
1/4 c. slivered almonds

Sauté garlic in olive oil until golden; add spinach leaves, stirring until crisp-tender. Add feta cheese and almonds; heat through. Serves 4.

 

Caramel Fudge Cake
Victoria Alzza of South Amboy, New Jersey shared this recipe with us...try it with a buttery yellow cake mix too!

18-1/4 oz. pkg. chocolate cake mix
1/2 c. margarine
14-oz. pkg. caramels, unwrapped
14-oz. can sweetened condensed milk
1 c. chopped pecans

Prepare cake according to package directions; pour 2 cups of batter into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes; set aside. In a saucepan, melt margarine and caramels; remove from heat. Add milk; stir well. Pour over cake; spread remaining cake batter over caramel mixture. Sprinkle with pecans; bake for an additional 30 minutes. Cool before serving. Makes 15 servings.

 

---

Want to learn more about 5 Ingredients or Less or
add it to your cookbook collection? Click below!

 

---

A Menu Full of Handed-Down Recipes

Community gatherings, small town suppers and church potlucks...the food is legendary. Tried & true recipes that have been handed-down from generation to generation, often closely guarded secrets, are the recipes we look forward to the most!

These treasured recipes were the inspiration for our book, Church Suppers and this week, we're sharing 6 recipes for our latest Menu of the Week.

You'll love mixing & matching all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Church Suppers!

 

Grandma Kansas' Cinnamon Rolls
Thanks to Diana Pike of Mount Vernon, Ohio, who shared this family recipe with us. She writes, "This recipe was given to my husband by his grandmother who lived in Kansas. She made these every time the family got together. Family and church members have enjoyed these rich gooey treats for 4 generations!"

2 loaves frozen bread dough, thawed
1 c. butter, softened and divided
1-1/2 c. sugar, divided
1/4 c. cinnamon, divided
1-1/2 c. brown sugar, packed and divided
2 12-oz. cans evaporated milk

Place each dough loaf in a large greased bowl; let rise until double in bulk. Punch each down. Roll out each loaf into a 12"x20" rectangle on a well floured surface. Spread half the butter on each rectangle; sprinkle each with half the sugar. Sprinkle half each of the cinnamon and brown sugar over sugar. Roll up each rectangle jelly-roll style, starting at the long end. Slice each roll into 12 slices. Arrange rolls in 2 greased 13"x9" baking pans. Cover with plastic wrap; let rise in a warm place for 45 minutes, until double in bulk. Pour one can evaporated milk over each pan of rolls. Bake at 400 degrees for 25 to 30 minutes, until golden; ingredients may bubble over pan sides as rolls are baking. Remove from oven; let stand for 5 minutes. Invert each pan onto a baking sheet; serve warm. Makes 2 dozen.

 

Mom’s Veggie Pizza
Beckie Kreml of Peebles, Ohio shared this handed-down recipe with us. She writes, "My mom used to make this for church dinners and showers. Now I make it for our fellowship Sunday after evening service. It’s easy to make and there are never leftovers!"

2 8-oz. tubes refrigerated crescent rolls
8-oz. pkg. cream cheese, softened
1-oz. pkg. ranch salad dressing mix
4 c. favorite vegetables, finely chopped,
    such as broccoli, carrots, tomatoes,
    peppers and onions
8-oz. pkg. shredded Cheddar cheese

Unroll crescent rolls and press onto an ungreased 15"x10" jelly-roll pan. Bake according to package directions; cool. Combine cream cheese and ranch dressing mix; spread over crust. Top with vegetables and sprinkle with cheese; refrigerate until ready to serve. Makes about 16 servings.

 

Buffa’s Family Secret Cheese Ball
Pamela Riley of Dedham, Massachusetts shared this recipe with us. She writes, "My mom gave me this recipe many years ago and it has become my specialty. At family gatherings, the first question my relatives ask me is, 'Did you bring your famous cheese ball?'"

8-oz. pkg. cream cheese, softened
5-oz. jar blue cheese spread
8-oz. container refrigerated
    sharp pasteurized cheese spread
1/2 c. butter
1/8 to 1/4 t. hot pepper sauce
1 c. chopped walnuts

Combine first 4 ingredients; mix well. Add hot pepper sauce to taste; mix again. Cover and refrigerate overnight. Shape mixture into a ball; roll in nuts. Refrigerate until ready to serve. Serves 12.

 

Carrie’s Gone-in-a-Flash Chili
Carrie Lassiter of Rancho Cucamonga, California shared her winning chili recipe with us. She writes, "I entered this chili in our church’s Chili Cook-Off and it was gone before the judging began! If I want it a bit thicker, I just add a can of refried beans."

1 lb. ground beef
1 onion, diced
1 clove garlic, minced
2 to 3 t. chili powder
14-oz. can kidney beans,
    drained and rinsed
14-oz. can pinto beans,
    drained and rinsed
14-oz. can stewed tomatoes
15-oz. can tomato sauce
16-oz. jar salsa
3 T. Worcestershire sauce

Brown ground beef in a large Dutch oven over medium heat. Add onion, garlic and chili powder. Cook until onion is translucent and chili powder is fragrant; drain. Add remaining ingredients; mix thoroughly.
Bring to a boil. Reduce heat; simmer for 20 to 30 minutes, or until heated through. Makes 6 servings.


Cherry-Glazed Baked Ham
This recipe was shared by Jennifer Oglesby of Brownsville, Indiana. She writes, "This recipe is for a great baked ham that I love to take to church socials. It’s so good, I never come home with leftovers!"

12 to 15-lb. fully-cooked
    bone-in ham
1 t. allspice
2-ltr. bottle cola
3/4 c. cherry jelly
1/4 c. orange juice

Place ham fat-side up in a shallow roasting pan. With a knife, score a diamond pattern into top of ham. Sprinkle with allspice; rub into ham. Pour cola into pan. Bake at 325 degrees for one hour and 15 minutes, basting with pan juices every 15 minutes. Combine jelly and orange juice in a saucepan over medium heat, stirring until melted. Brush ham with jelly glaze. Bake for an additional 15 to 30 minutes,
basting with pan juices every 15 minutes, until a thermometer inserted into the thickest part of ham registers 140 degrees. Remove ham from oven; let stand 30 minutes before carving. Serves 15 to 20.

 

Ms. Mabel’s Butterscotch Squares
Shared by Connie Wright of Madison, Tennessee, this recipe's story goes way back. Connie writes, "Over 20 years ago, I used to go to meetings at a historic church in Nashville. This is where I met Ms. Mabel, who I think was one of the best cooks I’ve ever met. She had little tricks for adding a special touch to everything she made…her way of sending love to each person who graced her table. This recipe is one my 29-year-old daughter continues to request for Sunday dinners."

1/2 c. butter, melted
1 c. self-rising flour
3.4-oz. pkg. instant butterscotch
    pudding mix
8-oz. pkg. cream cheese, softened
1 c. powdered sugar
16-oz. container frozen whipped topping,
    thawed and divided

Combine melted butter and flour in a small bowl. With lightly floured fingertips, pat into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 20 minutes, until golden; cool completely. Prepare
pudding according to package directions; refrigerate until set, about 10 minutes. With an electric mixer on low speed, beat together cream cheese, powdered sugar and one cup whipped topping until smooth.
Spread over cooled crust. Spread pudding mixture over cream cheese mixture; top with remaining topping. Cover with aluminum foil; refrigerate overnight. Serves 12 to 16.

 

---

Want to learn more about Church Suppers or
add it to your cookbook collection? Click below!

 

---

Winners of our Slow-Cooker Round-Up!

SLOW-COOKER ROUND-UP WINNERS!

In this week's Recipe Round-Up, we asked you to vote for your favorite links shared. Here are the recipes that received the most Likes as of Friday afternoon!

Slow-Cooker Rotisserie Chicken
from Pocket Change Gourmet

 

Slow Cooker Dr. Pepper Pulled Pork
from Hot Eats and Cool Reads

 

Creamy Crockpot Rice Pudding
from Flour Me With Love

 

Baked Potatoes in the Slow Cooker
ALSO from Pocket Change Gourmet

 

Orange Chicken for Dummies
from Mandy's Recipe Box

 

Thanks to EVERYONE who linked up this week and all of you
who voted. Come visit us next Wednesday for another
Recipe Round-Up...join in with a link to YOUR blog
and you could be featured too!

 

---

Share these winning recipes with a friend!

Share Your Slow-Cooker Recipes!

This week, we've been celebrating our cookbook, 101 Slow-Cooker Recipes and today we're looking for YOUR tried & true recipes for this handy helper in the kitchen. Whether sweet or savory, for breakfast, dinnertime or parties, any recipe that simmers away in the slow cooker is welcome today!

 So tell us...

What are YOUR favorite SLOW-COOKER recipes?
Share 'em all in today's Recipe Round-Up!

 

---

Here's one of our favorites from 101 Slow-Cooker Recipes...visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Colorado Pork Chops
Linda Wolfe from Westminster, Colorado shared her recipe with us. She writes, "These tasty pork chops feature all the flavors of your favorite Mexican restaurant!"

6 bone-in pork chops, 1-1/2 inches thick
15-oz. can chili beans with chili sauce
1-1/2 c. salsa
1 c. corn
Optional: green chiles to taste
cooked rice
Garnish: fresh cilantro

In a slow cooker, layer pork chops, beans, salsa, corn and chiles, if using. Cover and cook on low setting for 5 hours, or on high setting for 2-1/2 hours. Serve over cooked rice; garnish with cilantro.
Serves 6.

 

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

 

---

Link up your favorite SLOW-COOKER recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

Come back this Sunday to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

---

Want to share these recipes with a friend? Use the buttons below!

 

Save Time with Your Slow Cooker!

Is there any kitchen helper we rely on more than our trusty slow-cooker? Some quick prep in the morning and you can fill your day with fun while dinner simmers away...it doesn't get much better than that!

This week's Menu of the Week comes from our cookbook, 101 Slow-Cooker Recipes and includes 6 recipes that you can mix & match all week long. Whether you're gathering with friends or just looking for a new family favorite, you'll find what you're looking for here!

Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from 101 Slow-Cooker Recipes!

 

Honey Sesame Wings
Kimberly Hancock of Murrietta, California shared this recipe with us. She writes, "These are always a hit with young and old alike...they're sweet and tangy, but not too spicy. We just love 'em!"

3 lbs. chicken wings
salt and pepper to taste
2 c. honey
1 c. soy sauce
1/2 c. catsup
1/4 c. oil
2 cloves garlic, minced
Garnish: sesame seed

Place chicken wings on an ungreased broiler pan; sprinkle with salt and pepper. Place pan 4 to 5 inches under broiler. Broil for 10 minutes on each side, or until chicken is golden. Transfer wings to a slow cooker. Combine remaining ingredients except sesame seed; pour over wings. Cover and cook on low setting for 4 to 5 hours, or high setting for 2 to 2-1/2 hours. Arrange on a serving platter; sprinkle with sesame seed. Makes about 2-1/2 dozen.

 

Chipotle Shredded Beef
Lisa Bett of Thousand Oaks, California shared this recipe with us. She writes, "My family asks for this often and it smells so good while it's cooking! Add a side of beans and dinner is served."

2-1/2 lb. beef chuck roast,
    trimmed
14-oz. can diced tomatoes
7-oz. can chipotle sauce
4-oz. can diced green chiles
1 onion, chopped
2 T. chili powder
1 t. ground cumin
2 c. beef broth
salt and pepper to taste
6 to 8 6-inch corn tortillas,
    warmed
Garnish: shredded Cheddar
    cheese, shredded lettuce,
    sliced black olives, chopped tomato

Place roast in a slow cooker. Top with remaining ingredients except tortillas and garnish. Cover and cook on low setting for 8 to 10 hours. With 2 forks, shred roast in slow cooker; stir well. Spoon into warmed tortillas; add desired garnishes. Makes 6 to 8 servings.

 

Bayou Chicken
Dawn Dhooghe of Concord, North Carolina shared this recipe with us. She writes, "The slow cooker always seems to be going at our house. This is one of my husband's favorites and it's so easy to put together!"

3 boneless, skinless chicken
    breasts, cubed
14-1/2 oz. can chicken broth
14-1/2 oz. can diced tomatoes
10-3/4 oz. can tomato soup
1/2 lb. smoked pork sausage,
    sliced
1/2 c. cooked ham, diced
1 onion, chopped
2 t. Cajun seasoning
hot pepper sauce to taste
cooked rice

Combine all ingredients except rice in a slow cooker; stir. Cover and cook on low setting for 8 hours. Serve over cooked rice. Serves 6 to 8

 

Grama’s Minestrone Soup
Lori Czarnecki of Milwaukee, Wisconsin shared this family recipe with us. She writes, "This is a recipe my grandmother used to make on the stovetop...I adapted it to the slow cooker."

1/4 c. zesty Italian salad
    dressing
1 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrot, peeled
    and chopped
14-1/2 oz. can diced tomatoes
15-1/2 oz. can kidney beans,
    drained and rinsed
2 14-oz. cans vegetable broth
3 c. water
1 t. Italian seasoning
12-oz. pkg. small shell pasta,
    uncooked and divided

Combine all ingredients except pasta in a slow cooker; mix well. Cover and cook on low setting for 8 hours. Measure out 1-1/2 cups pasta, reserving the rest for another recipe. Stir uncooked pasta into slow cooker. Cover and cook on high setting for an additional 30 minutes, or until pasta is tender. Serves 6.

 

Garlic Smashed Potatoes
Early Bird Reviewer, Nancy Girard of Chesapeake, Virginia shared this recipe with us. It's a convenient recipe that's become a family favorite.

3 lbs. redskin potatoes,
    quartered
4 cloves garlic, minced
2 T. olive oil
1 t. salt
1/2 c. water
1/2 c. spreadable cream
    cheese with chives
    and onions
1/4 to 1/2 c. milk

Place potatoes in a slow cooker. Add garlic, oil, salt and water; mix well to coat potatoes. Cover and cook on high setting for 3-1/2 to 4-1/2 hours, until potatoes are tender. Mash potatoes with a potato masher or fork. Stir in cream cheese until well blended; add enough milk for a soft consistency. Serve immediately, or keep warm for up to 2 hours in slow cooker on low setting. Makes 4 to 6 servings.

 

Praline Apple Crisp
Frequent contributor, Katie Majeske of Denver, Pennsylvania shared this recipe with us. She writes, "What's more comforting that warm apple crisp? I often make this for work, church, potlucks or family."

6 Granny Smith or Braeburn
    apples, cored, peeled
    and sliced
1 t. cinnamon
1/2 c. quick-cooking oats,
    uncooked
1/3 c. brown sugar, packed
1/4 c. all-purpose flour
1/2 c. chilled butter, diced
1/2 c. chopped pecans
1/2 c. toffee baking bits
Optional: whipped topping

Toss together apples and cinnamon. Place in a slow cooker that has been sprayed with non-stick vegetable spray; set aside. Combine oats, brown sugar, flour and butter; mix with a pastry cutter or fork until crumbly. Stir in pecans and toffee bits; sprinkle over apples. Cover and cook on low setting for 4 to 6 hours. Top with whipped topping, if desired. Makes 10 servings.

 

---

Want to learn more about 101 Slow-Cooker Recipes or
add it to your cookbook collection? Click below!

 

---

Top 5 Leftover Ham Recipes

Enjoying Easter Ham tomorrow?

Here are 5 yummy recipes that'll make
short work of any leftovers!

 

Ham & Swiss Cheese Rolls
Enjoy this recipe from 101 Christmas Recipes...Janet Stewart from Owensboro, Kentucky shared this recipe with us and it's one of our very favorites!

3/4 c. margarine
1-1/2 T. Worcestershire sauce
1/2 t. dry mustard
1-1/2 t. poppy seed
2 t. dried, minced onion
2 12-ct. pkgs. Hawaiian rolls
1 lb. thinly sliced deli ham
1/2 lb. sliced Swiss cheese

Combine margarine, Worcestershire sauce, mustard, poppy seed and onion in a small saucepan. Bring to a boil over medium heat; remove from heat. Slice individual rolls in half. Make sandwiches using bread, ham and cheese. Place sandwiches on an ungreased 15"x10" jelly-roll pan. Spoon margarine mixture over sandwiches. Bake, uncovered, at 350 degrees for 15 minutes. Makes 12 servings.

 

Cheesy Ham & Vegetable Bake
Jackie Flood from Geneseo, New York shared this recipe with us...you can find it in our cookbook, 101 Easy Everyday Recipes.

1-1/2 c. rotini pasta, uncooked
16-oz. pkg. frozen broccoli,
    carrots and cauliflower blend
1/2 c. sour cream
1/2 c. milk
1-1/2 c. shredded Cheddar
    cheese, divided
1-1/2 c. cooked ham, chopped
1/4 c. onion, chopped
1 clove garlic, minced
1/2 c. croutons, crushed

Cook pasta according to package directions; add frozen vegetables to cooking water just to thaw. Drain; place mixture in a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Mix sour cream, milk, one cup cheese, ham, onion and garlic; stir into pasta mixture in dish. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with croutons and remaining cheese during last 5 minutes of baking. Serves 6. 

 

Macaroni & Cheese Chowder
Enjoy this recipe from 101 Soups, Salads & Sandwiches...it's from Jo Ann's kitchen.

14-oz. can chicken broth
1 c. water
1 c. elbow macaroni, uncooked
8-oz. pkg. pasteurized process
    cheese spread
1 c. cooked ham, diced
1 c. frozen corn
1 c. milk

Bring broth and water to boil over medium heat. Add macaroni and cook until tender, approximately 12 minutes. Reduce heat to medium-low; stir in remaining ingredients. Simmer and stir until cheese is melted. Makes 4 servings. 

 

Scalloped Potatoes & Ham
This hearty recipe appears in 101 Homestyle Favorites and was shared by Lisa Quick from Clarksburg, Maryland.

2 T. onion, chopped
1/4 c. butter
1/4 c. all-purpose flour
1/2 t. dry mustard
1 t. salt
1/8 t. pepper
1-1/2 c. milk
2 c. shredded Cheddar
    cheese, divided
6 c. potatoes, peeled, cooked
    and sliced
1/2 lb. cooked ham, cubed

In a skillet over medium heat, sauté onion in butter; blend in flour, mustard, salt and pepper. Gradually add milk, stirring constantly until thickened; mix in 1-1/2 cups cheese and stir until melted. Remove from heat; add potatoes and toss to coat. Spoon into a greased 13"x9" baking pan; arrange ham and remaining cheese on top. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly. Serves 6.

 

Giant Stuffed Sandwich
You can use your leftover ham in place of the deli ham in this recipe from 101 Easy Entertaining Recipes. Thanks to Helen Williams from Heath, Ohio, who shared it with us.

1/2 c. quick-cooking oats, uncooked
1/2 c. boiling water
2 T. butter
16-oz. pkg. hot roll mix
3/4 c. very warm water
    (110 to 115 degrees)
2 eggs, beaten
1/2 c. mayonnaise
1/4 c. coarse mustard
9-oz. pkg. sliced deli honey ham
6-oz. pkg. sliced deli roast turkey
6-oz. pkg. sliced deli roast chicken
1 to 2 tomatoes, thinly sliced
1 red onion, thinly sliced
8 slices Cheddar cheese
Garnish: shredded lettuce

Combine oats, boiling water and butter in a large bowl; let stand for 5 minutes. Dissolve yeast from roll mix in warm water; add to oat mixture. Stir well; mix in eggs. Add flour from roll mix; blend well. Form into a 10-inch circle on a greased 12" pizza pan. Cover; let rise for 25 minutes, until double. Bake at 350 degrees for 25 minutes. Cool on a wire rack; cut in half horizontally. Whisk together mayo and mustard; spread over cut sides. Assemble sandwich and cut into wedges. Serves 8 to 12.

 

 

 

---

Simplify Your Family's Mealtime!

This week's Menu of the Week comes from our cookbook, Slow-Cookers, Casseroles & Skillets, a collection of family-favorite recipes cooked in these easy ways! Divided into three big sections, each includes recipes that take Just 5 Ingredients, Easy Family Meals and One-Dish Dinners...mealtime has never been easier!

With recipes focused on mains, sides, soups and sandwiches, it's sure to have something to tempt your tummy at any time of year. Below, you'll find a sampling of recipes from the book...follow us on Twitter and get a recipe EVERY DAY this week or click over to our Online Recipe Box for LOTS more from Slow-Cookers, Casseroles & Skillets!

 

John's Spinach & Red Pepper Chicken
From the 5-Ingredient recipe chapter of the Casseroles section, this recipe was originally shared by Michelle Johnson of Drexel Hill, Pennsylvania. She writes, "My brother-in-law's cousin John shared this recipe with me...it's a keeper! I like to prepare this casserole in the morning, pop it in the fridge and bake it when I come home from work."

6 boneless, skinless chicken breasts
12-oz. jar roasted red peppers, drained
10-oz. pkg. frozen chopped spinach, thawed and drained
8-oz. pkg. shredded Italian cheese blend
8-oz. bottle Italian salad dressing
cooked rice or pasta

Place chicken breasts between 2 pieces of wax paper and pound to flatten. Lay chicken in a lightly greased 13"x9" baking pan. Arrange peppers on top of chicken; layer with spinach and cheese. Pour dressing over top. Cover and refrigerate for one to 8 hours. Bake, uncovered, at 350 degrees for 30 minutes. Serve over cooked rice or pasta. Makes 6 servings

 

Mom's Mini Reubens
Cheryl Breeden of North Platte, Nebraska writes that this was always her mom's favorite recipe during football season. She continues, "It's so yummy, easy and fun for guests to fix their own mini sandwiches...even if our team lost, dinner was always a winner!" Thanks for sharing it, Cheryl...we love it any time of year!

2 16-oz. pkgs. shredded Swiss cheese
8-oz. bottle Thousand Island salad dressing
32-oz. pkg. refrigerated sauerkraut, drained and chopped
1/4 to 1/2 lb. deli corned beef, chopped
Optional: 1 t. caraway seed
1 to 2 loaves party rye
Garnish: dill pickle slices

Put all ingredients except party rye and pickles in a slow cooker. Cover and cook on low setting for about 4 hours, or until mixture is hot and cheese is melted. Stir to blend well. To serve, arrange party rye slices and pickles on separate plates around slow cooker. Makes 10 to 12 servings.

 

Country Fried Pork Chops
Gladys Pilch of Sylva, North Carolina, writes about her recipe, "These pork chops are so easy to fix, no wonder they're a favorite of mine! I serve them over buttered egg noodles, followed by hot cinnamon applesauce and cookies for dessert." Sounds yummy to us...thanks for sharing, Gladys!

4 pork chops
4-oz. can sliced mushrooms, drained
1/2 to 1 T. shortening
10-3/4 oz. can cream of celery soup
1/2 c. water
1/4 t. dried thyme
6 pearl onions
1 c. carrots, peeled and sliced

In a skillet over medium-high heat, brown pork chops and mushrooms in shortening. Drain; stir in soup, water and thyme. Add onions and carrots. Cover and cook over low heat for 45 minutes, or until tender. Stir occasionally. Serves 4.

 

Hearty Pierogie Casserole
This comforting casserole was shared with us by Sheryl Maksymowski of Grand Rapids, Michigan. She writes, "I have been making this casserole for nearly 25 years and my family's faces still light up every time I make it. It really sticks to your ribs and is so very easy!"

2 to 3 16.9-oz. pkgs. frozen favorite-flavor pierogies
1-1/2 to 2 lbs. smoked pork sausage, sliced into bite-size pieces
26-oz. can cream of mushroom soup
3-1/4 c. milk
2 to 3 c. shredded Cheddar cheese

Bring a large saucepan of water to a boil; add pierogies and sausage. Cook for 5 to 7 minutes, until pierogies float; drain. Arrange mixture in a 13"x9" glass baking pan that has been sprayed with non-stick vegetable spray. Blend soup and milk; pour over top. Top with cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes, or until soup is bubbly and cheese is lightly golden. Let stand for about 5 minutes before serving. Makes 8 servings.

 

---

Want to learn more about Slow-Cookers, Casseroles & Skillets
or add it to your cookbook collection? Click below!

---

Make Any Meal a Special Occasion!

This week's Menu of the Week comes from 101 Easy Entertaining Recipes, a cookbook that's bound to become your go-to for parties and get-togethers, if it's not already!

While there are plenty of dishes perfect for sharing with friends, you'll also find dozens that need no occasion at all. We've picked some of our favorite recipes from this book and, as in all book in our 101 series, each has a color photo to go along with it.

 

Working Moms’ Cheese Ball
Shared by Vickie Garlitz of Edmond, Oklahoma, this has become one of our favorites to take along to potlucks and church suppers. She writes, "This is easy, quick and tastes great! Use whatever flavor of cream cheese you have in the fridge...dill, garlic, onion & chive are all tasty."

2  8-oz. containers flavored
    spreadable cream cheese
1/2 to 1 c. mixed shredded
    cheese
Optional: hot pepper sauce
    to taste
1/2 to 3/4 c. finely chopped
    pecans
Garnish: whole pecans,
    assorted crackers and
    cut-up vegetables

Blend cream cheese and shredded cheese in a medium bowl; add pepper sauce, if desired. Form into a ball and roll in chopped pecans. Wrap in plastic wrap; refrigerate for one hour before serving. Garnish with whole pecans; surround with crackers and vegetables to serve. Makes 3 to 4 cups. 

 

Cheese Straws
Cindy McKinnon of El Dorado, Arkansas sent us this recipe, along with this note, "This is my Aunt Sister’s famous signature recipe. She passed away several years ago, yet she is still remembered as being an awesome cook." If you don't have a cookie press, just pat into crackers...so tasty served alongside soup or salad!

16-oz. pkg. shredded sharp
    Cheddar cheese,
    at room temperature
1-1/4 c. margarine, softened
3 c. all-purpose flour
1 t. cayenne pepper
1 t. salt

Combine all ingredients together in a large bowl. Mix well, using your hands. Spoon dough into a cookie press with a star tip. Press dough in strips onto ungreased baking sheets; cut strips 3 inches long. Bake at 350 degrees for 12 to 15 minutes, or until orange on bottom and around edges. Cool on wire racks; store in an airtight container. Makes 3 to 4 dozen. 

 

Chicken Ranch Quesadillas
This recipe was shared by Gretchen Brown of Forest Grove, Oregon. For family dinners, it's easy to serve everyone their own and to make it an easy-to-handle party snack, slice each quesadilla into 8 mini wedges.

1/2 c. ranch dip
8  8-inch flour tortillas
1 c. shredded Cheddar
    cheese
1 c. shredded Monterey
    Jack cheese
10-oz. can chicken,
    drained
1/3 c. bacon bits
Optional: salsa

Spread 2 tablespoons dip on each of 4 tortillas. Top each with one-quarter of the cheeses, chicken and bacon bits. Top with remaining tortillas. Place each tortilla stack in a lightly greased non-stick skillet or griddle over medium-high heat until lightly golden; turn carefully and cook until cheese is melted. Let stand for 2 minutes; slice into wedges. Serve with salsa, if desired. Serves 4. 

 

Yummy Ham Sandwiches
Beth Cavanaugh of Westerville, Ohio shared this recipe with us. it's a nothing-to-it recipe that’s always welcome at mealtime or any carry-in dinner or potluck.

6-lb. bone-in ham
8-oz. jar mustard
16-oz. pkg. brown sugar
24 dinner rolls, split

Place ham in a large slow cooker; cover with water. Cover and cook on low setting for 8 to 10 hours, until ham is very tender. Drain; let cool. Shred ham and return to slow cooker; stir in mustard and brown sugar. Cover and cook on low setting just until heated through. Serve on rolls. Makes 24 mini sandwiches.

 

 

 

---

Want to learn more about 101 Easy Entertaining Recipes?

It was featured as Cookbook of the Week (bonus recipe!)
or you can view it on our site.

Click below to add it to your collection...it's half price all this week!

 

---

Share this week's Menu of the Week with a friend!

Menu of the Week Starts TODAY!

Today, we're excited to share the first post in
a brand new blog series...Menu of the Week!

 

In case you missed our sneak peek last week, here's how it'll work. Each Monday, we'll select a sampling of recipes from a featured cookbook and share them with you.

Sometimes they'll work together, but other times (like this week) they'll be dishes picked to inspire you all week long!

 

This week's featured cookbook is one that's arriving in stores this week, Rush-Hour Recipes. The selected recipes below all have one thing in common: they'll all simplify your family's mealtime!

Mini Chicken Pot Pies
This recipe appears in the 5-Ingredient Favorites chapter of Rush-Hour Recipes and it makes a speedy meal on a busy night, thanks to one of our favorite timesavers, refrigerated biscuits! Big thanks to Amy Hunt of Traphill, North Carolina for sharing this recipe with us.

7-1/2 oz. tube refrigerated biscuits
1 c. cooked chicken, diced
10-3/4 oz. can cream of chicken soup
2/3 c. shredded sharp Cheddar cheese
salt and pepper to taste

Spray 8 to 10 muffin cups with non-stick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides. In a bowl, combine remaining ingredients; stir until well blended. Spoon chicken mixture into biscuit cups, filling about 3/4 full. Bake at 350 degrees for 10 to 15 minutes, until biscuites are golden. Makes 4 to 5 servings, 2 pot pies each.

 

Deep Dish Skillet Pizza
You'll find this recipe in the One-Dish Dinners chapter and it's one of Vickie's favorites already. It starts with the easiest crust -- frozen bread dough! -- and it was shared with us by Linda Kilgore of Kittanning, Pennsylvania. She writes that it's actually her husband's recipe. He whipped it together for dinner one night and now it's the only one her family wants to eat...it really is delicious!

1 loaf frozen bread dough, thawed
1 to 2  15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheese on top. Bake at 425 degres for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.

 

Best-Ever Shredded Beef Tacos
This week's last recipe comes from the chapter called Slow Cookers to the Rescue and it was shared with us by Kathy Lowe of Orem, Utah. She writes, "Two for one! The first night, I make tacos with this recipe. The second night, I add barbecue sauce to the remaining beef and make babecue beef sandwiches. Delicious made with boneless pork or chicken too!" For extra time-saving, you could mix up the seasoning blend the night before and then just pour over your roast in the morning.

3 to 5-lb. beef chuck roast
1 c. water
1/2 red onion, chopped
3 cloves garlic, chopped
1 T. cayenne pepper
2 t. ground cumin
2 t. dried oregano
1 t. pepper
1/4 c. oil
taco shells or tortillas
Garnish: favorite toppings

Place roast in a slow cooker; add water and set aside. In a blender, combine onion, garlic, spices and oil. Process until well mixed and pour over roast. Cover and cook on high settng for 6 to 7 hours, until roast is tender. Break roast apart with a fork. Reduce setting to low; cover and cook an additional hour. To serve, spoon into taco shells or tortillas; garnish as desired. Serves 6 to 10.

 

---

Want to learn more about Rush-Hour Recipes or
add it to your cookbook collection? Click below!

 

---

Ready to Ring in the New Year?

 

Only a few days left in 2011...can you believe it? We can't either, but we're looking forward to ringing in a new year and wish all of you the very best to come.

 Is there a special dish you enjoy on New Year's Day to encourage good luck to come your way? Whether it's pork & sauerkraut, black-eyed peas or another family recipe, tell us...

What's YOUR favorite NEW YEAR'S DAY recipe?
Share 'em all in today's Recipe Round-Up!

 

---

Here's a recipe to inspire you from Jolly Holidays, one of our only cookbooks to feature a whole chapter of New Year's Eve and Day recipes, crafts and ideas!

Barbecued Pork
Shared by Darrell Lawry of Kissimmee, Florida, it's delicious served as an open-faced sandwich on crusty bread…add some slaw and you'll get your good-luck cabbage in too!

1/3 c. plus 1 T. water
2/3 c. onion, chopped
1/2 c. carrots, chopped
1/4 c. catsup
2 T. vinegar
1 T. Worcestershire sauce
1 t. brown sugar, packed
1 t. chili powder
1/2 t. garlic powder
1/4 t. pepper
2 c. pork, cooked and thinly sliced
1/3 c. celery, sliced
2 t. cornstarch

Combine 1/3 cup water and next 9 ingredients together in a 4-quart saucepan; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Stir in pork and celery; simmer, covered, 5 minutes more. Whisk cornstarch with one tablespoon water; stir into meat mixture. Heat and stir until thickened and bubbly. Makes 4 servings.

 

---

Link up your favorite NEW YEAR'S DAY recipe below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

---

Want to share these recipes with a friend? Use the buttons below!

Comfort & Joy for the Week!

This week, we're featuring another of our favorite Christmas titles and as the holiday draws closer, we like to focus on what makes this season so special. The title of this cookbook seems to sum it up for us...we hope it does for you too!

We love a little...

Comfort & Joy! 

With all of the coziness of Christmas wrapped up in one book,
you'll love the chapters inside...

And, since each chapter has its own subheading, you'll know
just where to look for what kind of inspiration!

Tune in later this week for a last-minute touch of cheer from Deck the Halls and another recipe to enjoy on Christmas Eve - it's only 4 days away! The recipe below is from Season's Eatin's...enjoy it with YOUR family at the holidays or any time of year!

Oven-Roasted Ribs
This recipe was shared by Art Berkowitz of Los Angeles, California...thanks, Art! We think they're just fancy enough for company and still easy enough for every day!

1 c. peach preserves
1/4 c. lemon juice
1/4 c. Dijon mustard
4 lbs. beef or pork ribs
salt and pepper to taste

Combine preserves, lemon juice and mustard; mix well. Arrange ribs in a large roasting pan sprayed with non-stick vegetable spray. Add salt and pepper to taste; spread sauce on top. Bake at 350 degrees for one hour or until tender. Makes 6 to 8 servings.

---

Ready to add Comfort & Joy to your collection?
Click the button below!

 

---

Homemade Holidays are the Best!

Gingerbread cookies are baking in the oven, garlands of popcorn & cranberries are hung on the tree and you're putting the finishing touches on those special handmade gifts for loved ones and friends. We always enjoy adding homemade touches to all of our holiday celebrations and these handmade memories were the inspiration for this week's Cookbook of the Week!

Homemade Christmas!

Let's take a look at the Table of Contents and
see what this book has in store for you!

Creating Christmas Memories is full of heartfelt stories and remembrances that will surely get you in the mood for this
time of year.

The next several chapters have everything you need for your holiday menus. Cozy Morning Brunch has homestyle recipes perfect for Christmas morning or before a big day of shopping or tree-cutting.

When you get home, you can warm up with a recipe from Simmering Soups & More or Warm & Welcoming Suppers. Both have plenty to offer and will make you extra glad to be home.

Farmhouse Christmas Dinners has traditional recipes for the big feast with family and Old-Fashioned Desserts guarantees a happy ending to every holiday meal.

Cookie Jar Classics will come in handy when you have your baking days or annual cookie swaps...lots of old favorites and some new goodies to try too!  

Homemade Sweets to Share is filled with tasty treats to make & give. Any lucky folks with a sweet tooth on your list this year?

Gathering with Friends has your open houses, caroling parties and holiday potlucks covered. Whether you're hosting or a guest, you'll have plenty to share.

The last chapter, Handmade from the Heart, features 18 easy projects with illustrations that you can whip up for friends, neighbors, teachers and anyone who appreciates gifts with a crafty spin.

Homemade Christmas is simply PACKED with holiday inspiration...
we know you'll find yourself referring back to it year after year.

Here's a recipe from the Farmhouse Christmas Dinners chapter...whether you enjoy it on the big day or another day between now and then, we hope you and your family will enjoy it.

Holiday Pork Loin
Thanks to Patricia Ferraiolo of East Haven, Georgia, who shared her recipe with us for Homemade Christmas. She writes, "We tried this scrumptious slow-cooker recipe with cranberries, squash and apples for the first time this past Christmas. It was such a big hit that we are including it again in this year’s menu."

1 c. apple cider or apple juice
2-lb. boneless pork loin
1/2 t. salt
1/4 t. pepper
3 Granny Smith apples, cored, peeled and sliced
1 butternut squash, peeled and cubed
12-oz. pkg. cranberries
2 to 3 T. brown sugar, packed
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. dried sage

Pour apple cider or juice into a skillet over medium-high heat. When liquid is hot, add pork loin and sear on all sides. Sprinkle salt and pepper over pork; remove to a slow cooker. Drizzle skillet drippings over pork. Combine apples, squash and cranberries and sprinkle with remaining ingredients. Stir to combine ingredients and place around pork in slow cooker. Cover and cook on low for 5 to 6 hours. Remove pork loin from slow cooker and let stand for 10 to 15 minutes. Slice into 1/2-inch slices. Top with apple mixture and serve. Serves 6 to 8.

 

---

Not only will Homemade Christmas provide hundreds of recipes for this (or any!) time of year, you'll  also find helpful tips to almost every page as well. The ideas in this cookbook range from kitchen shortcuts to decorating inspiration, but many of them have a definite crafty spin. Here's a sample...

Use your favorite cookie cutters for all kinds of crafting this holiday! Trace around them onto brightly colored paper for placecards and gift tags and add a dash of glitter for sparkle. Simple ornaments are easy to make too! Just trace the cutter onto doubled felt and cut out. Blanket-stitch the edges to join halves together and stuff lightly...so cute!

 

---

Ready to add Homemade Christmas to your collection?
Click the button below!

 

---

It Makes Everything Better!

Whether you enjoy it alongside your breakfast, on your sandwich at lunch, wrapped around your dinner or sprinkled on top of just about anything, BACON makes everything better, doesn't it?

Today's Recipe Round-Up is gathering up your best recipes using bacon, whether savory OR sweet and for any meal of the day! So tell us...

What's YOUR favorite recipe using BACON? 
Share 'em all in today's Recipe Round-Up!

Here's a warm dip recipe to inspire you from 101 Easy Entertaining Recipes...
taken along to any get-together or party, it's sure to be a hit! 

Bacon-Horseradish Dip
Thanks to Kathy Grashoff of Fort Wayne, Indiana for sharing this recipe!

3 8-oz. pkgs. cream
    cheese, softened
12-oz. pkg. shredded
    Cheddar cheese
1 c. half-and-half
1/3 c. green onion, chopped
3 cloves garlic, minced
3 T. prepared horseradish
1 T. Worcestershire sauce
1/2 t. pepper
12 slices bacon, crisply cooked
    and crumbled
bagel chips or assorted crackers

Combine all ingredients except bacon and chips or crackers in a slow cooker. Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 2-1/2 hours, stirring once halfway through. Just before serving, stir in bacon. Serve with bagel chips or crackers. Makes 7 to 8 cups.

---

Link up your favorite BACON recipe below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

---

Want to share these recipes with a friend? Use the buttons below!

Ready in a Flash!

This week, we're celebrating our cookbook, Quick & Easy Christmas.
One of the things we KNOW you're gonna love about it is all the recipes
that are ready in 30 minutes or less! With your time in the kitchen cut down,
you'll have plenty of time for everything else this holiday season,
but why wait until then to make a meal in a flash?

Today's Recipe Round-Up is all about those super-quick dishes we rely on
when time is short and the schedule's full, so tell us...

What's YOUR favorite recipe that's
READY IN 30 MINUTES OR LESS? 
Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from Quick & Easy Christmas,
our  Cookbook of the Week !

4-Ingredient Breakfast Pizza

My mother-in-law makes this every Christmas morning. For a change, substitute real bacon bits for the sausage...or even use both!

2  8-oz. tubes refrigerated crescent rolls
2 eggs, beaten
7-oz. pkg. heat & serve pork breakfast sausage, sliced
1 c. shredded Cheddar cheese

Arrange crescent rolls in a rectangle on a lightly greased baking sheet, pinching seams to seal. Spread eggs over crescent rolls. Sprinkle sausage and cheese over top. Bake at 375 degrees for 15 to 20 minutes, until eggs are set and crust in golden. Makes 12 servings.

 

---

Link up your 30-MINUTES-OR-LESS recipe below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

---

Want to share these recipes with a friend? Use the buttons below!

Rounding Up Fall's Favorite Fruit!

Part of our weeklong celebration of our favorite season, we're looking
for your best recipe using Fall's favorite fruit...apples!

Whether you like 'em baked in dumplings, mashed into sauce
or layered in a blue-ribbon pie, everyone has a great apple dish. 

What's YOUR favorite APPLE recipe?
Share it in today's Recipe Round-Up!

Here's one to inspire you from Quick & Easy Autumn, a book that has
apple recipes in spades! It's this week's Cookbook of the Week!

Apple Orchard Pork Chops
Shared with us by Diana Bulls of Reedley, California, this recipe is tasty any time of year. She writes, "I clipped this recipe out of the newspaper years ago. We all love it, especially in the fall when fresh-picked apples are abundant."

4 apples, peeled, cored and cubed
1/4 c. lemon juice
1/4 t. nutmeg
1 to 2 T. oil
4 pork chops
salt and pepper to taste
1/4 c. apple cider or juice
Optional: 1 T. butter

Place apples in a bowl. Sprinkle with lemon juice and nutmeg; set aside. Add oil to a large skillet over medium-high heat. Add pork chops; sprinkle with salt and pepper. Cook for about 6 minutes. Turn chops over; brown on other side for about 5 minutes, or until chops are no longer pink in the center. Add apples; cover and cook until apples are tender. Remove chops to a serving platter; keep warm. To make sauce, add cider or juice to skillet. Increase heat while stirring and scraping up any browned bits. For a richer sauce, swirl in butter just before serving. Spoon sauce over pork chops. Makes 4 servings.

Link up YOUR favorite APPLE recipes below and,
if you're joining this hop, link back here
by using our handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

Want to share these recipes with a friend? Use the buttons below!

Enjoy Autumn the Quick & Easy Way!

When the leaves are falling, there's that unmistakable
nip in the air and the sun sets just a little sooner,
we know that fall is on its way.

(And sometimes, these dog-days of summer are
the best time to think about those cooler days of autumn!)

There's so much to do in this busy season: visits to the apple orchard, hometown football games, picking out your pumpkin, going on hayrides or just enjoying a backyard fire with some friends & family.

We love ALL the fun that can be had and, for us, nothing goes more hand-in-hand with fun than...food! This week's Cookbook of the Week is all about enjoying the season's best dishes while leaving plenty of time to celebrate the fun of fall.

Say hello to...

Quick & Easy Autumn!

So what makes this year's autumn book different from all the rest?

Well, for starters, all the recipes inside take 30 minutes or less OR call for 8 or fewer ingredients! They're sure to save you time during this busy season.

Attention collectors: We've never before created a book to celebrate the season that's also quick & easy...it's a first for us!

Let's take a look at the chapters inside...

All your favorites for every meal of the day, PLUS a bonus chapter filled with slow-cooker goodies!

These will obviously take longer than 30 minutes but we've kept them pretty easy too...they're sure to come in handy for those on-the-go days! We're sharing one of the recipes from that chapter today...this one has 9 ingredients, but still, it's pretty simple.

Shredded Pork Sandwiches
Shared by JonCarole Gilbreath of Tyler, Texas. She writes, "Everyone will love these savory, smoky sandwiches. They’re simple to fix, but that’s your little secret!"

3 to 4 thick-sliced boneless pork chops
1 onion, sliced
1 tomato, chopped
4-oz. can sliced mushrooms, drained
2 t. chipotle seasoning
1/2 c. barbecue sauce
1/4 c. brown sugar, packed
1/2 t. salt
8 whole-wheat buns, split

Place pork chops in a slow cooker; top with onion, tomato and mushrooms. Stir chipotle seasoning into barbecue sauce and spoon over pork chops. Cover and cook on high setting for one hour. Reduce to low setting and cook for about 8 hours, until very tender. Remove pork chops and shred with a fork; set aside. Pour juices and vegetables from slow cooker into a saucepan; stir in brown sugar and salt. Bring to a boil; simmer for several minutes, until reduced slightly. Stir in shredded pork; heat through. Serve on buns. Serves 6 to 8.

Bonus Tip: Warm sandwich buns for a crowd...easy! Fill a roaster with buns, cover with heavy-duty aluminum foil and cut several slits in the foil. Top with several dampened paper towels and tightly cover with more foil. Place in a 250-degree oven for 20 minutes. Rolls will be hot and steamy.

 

---

 

If you're a fan of our Page on Facebook, you may have seen some of the goodies from inside this cookbook...click below to get a complete list of their blogs and see all 27 dishes they made!

 

---

 

Last but not least, keep an eye on your inbox for something really fun
later this week. The August edition of Feather Your Nest
will have all the details!

Click here to subscribe to our email club and
you'll be sure to get yours this Wednesday!

 

---

 

Ready to add this brand new cookbook to your collection?
Click the button below!

 

---

Meet Another Country Cook this Friday!

We've discovered a gem recently and, right away, we knew we wanted to share her blog with you. What better way than to shine our Featured Friday spotlight her way?

You'll love the genuine warmth and heart that comes through in Brandie's posts, and the recipes she shares...wow! They're just the kinds of dishes you'd expect to see in a Gooseberry Patch cookbook and we're always delighted to see what Brandie's cookin' these days.

We're so excited to feature...

The Country Cook!

Brandie's blog is so fun to read and her tone is perpetually positive (even when she's having a bad day). She always makes us smile with the stories that go along with her recipes and they're truly what keep us coming back to visit...not to mention handy recipe secrets like this one!

We asked Brandie to answer some questions for Featured Friday and give us a little peek behind the scenes...here's what she had to say.

Tell us about yourself, your family and where you live.

My name is Brandie Skibinski. I grew up as a Navy brat (that’s what they call us military kids) in Norfolk, Virginia. Eventually, I married a Navy man. My husband is out of the military now and we live in beautiful Southwest Virginia, near the Appalachian mountains.

I'm a proud Virginian and I like to soak up Virginia's history and heritage. My husband and I have been married for 14 years. We have been blessed with two beautiful children. I'm the stepmom to Zackary, who is 19 years old, plays lacrosse and is in his first year of college.

My baby, Alex, is 5 years old and is beginning to share his Momma's passion for cooking and baking (mainly so he can lick the bowls). There are perks, after all, to helping Mom in the kitchen. 

How did you get your start in the kitchen?

When I was a kid, I loved to put together food. I can remember the first thing I ever learned to cook properly was a fried egg. Then I moved up to crepes filled with grape jelly and sprinkled with powdered sugar. I was 12 and apparently I thought that was very gourmet. What can I say, my Mom indulged me.

As I got older, she trusted me more and more in the kitchen and taught me how to use all the appliances. She often worked late at her job so I was happy to take on the role as family cook some nights. I became the master of overdone spaghetti noodles. But my family (God love ‘em) ate everything I made without complaint.

After I grew up and left the nest, I got busy with work and life and for many years I didn't cook much at all. Then, when my youngest son was born, I was able to stay at home with him for a couple of years and I began to reacquaint myself with my kitchen and my love of cooking. The passion was reborn. 

What was your inspiration to start your blog?

My husband and friends were very encouraging. They really thought I should give it a shot. I was a bit skeptical because I figured I would just be writing this blog for about 10 people to read.

The more I started thinking about it, the more I realized that I wanted to keep track of my recipes and my family’s recipes for future generations. I realized it would be completely okay if I just did this for myself and for my family and friends.

It was a way for me to not just share a list of ingredients and directions, but to share the story behind those recipes. We all have family traditions and family recipes. No matter how humble or how simple the ingredients and recipes may be, they are ours and we owe it to our kids to pass on that legacy. 

What's the best thing to happen since starting your blog?

Finding out that we are all more alike than we are different. I just love to hear folks say how their Mom or Grandma made something exactly the way my family makes it. And just hearing other peoples stories and memories.

Our lives are so entwined with food and meal time.  It’s not just recipes we are passing on, it’s memories as well. So connecting with people on that level has been truly special and amazing.

Quick! You have 30 minutes to put dinner on the table...what do you fix?

I read this question to my husband and his knee-jerk response was to answer, “Definitely Chicken Philly Sandwiches”.  Now if y’all knew my husband better, this would come as no surprise.

If I don’t have time to whip up a roast and potatoes, he will always go for the chicken. He’s from the Midwest, and a meal just isn’t a meal without some sort of meat. Heaven forbid if I just hand him a bowl of beans and cornbread.

Care to share your favorite recipe from your blog?

 

Absolutely! My favorite recipe is one of the first recipes I posted on my blog. And believe it or not, I have made friends because of these pork chops. Pork, it’s a beautiful thing.

 

 

If you could design your ideal kitchen, what would be in it?

That answer is easy – more counter space. I have so little counter space right now. I don’t care if the kitchen is 100 years old, give me counters and I’ll be a happy woman.

Oh, and enough room to put a big ole farm table in there so that I can cook for my family and have plenty of room for everyone to be right in there with me. The kitchen truly is the heart of any home. 

If you could spend a whole day (guilt-free!) doing something you love, what would it be?

Honestly, I can’t imagine myself being anywhere other than where I am right now. God has blessed me in abundance. I have a loving and supportive family, a roof over my head and food on my table each day. What more could a gal want?

Except for maybe a spa day and private cooking classes with Paula Deen. Hey, a girl can dream, right? 

Tell us something that no one would guess about you.

I can pick up stuff with my toes. And it completely grosses my husband out. Sure, I could just bend down and pick something up with my hands but it's so handy to be able to do it with my toes instead. No bending or straining my back. Now if only I could pick up animals and small children - that would be really handy! 

Thanks for sharing all your secret talents, Brandie, and thanks for taking part in our Featured Friday series today too! Your passion for food and the lasting legacy of recipes makes you a girl after our own hearts. We'll be reading to see what you cook up next!

We predict that you'll be visiting The Country Cook often...the tried & true recipes along the right side of the blog will get you started on her delicious dishes. Handy printable links on each one make it easy to add Brandie's family favorites to YOUR recipe box. Get your clickin' finger ready and be sure to stop by on Wednesdays for Brandie's regular Guest Blogger series too.

Connect with Brandie on her blog and on Facebook too!

---

Share today's post any way you like!